Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10–30%, ARF 10–30%, YASO 10–50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.
Bagdi A., Szabó F., Gere A., Kókai Z., Sipos L., Tömösközi S. (2014): Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta. LWT – Food Science and Technology, 59: 996–1002. https://doi.org/10.1016/j.lwt.2014.07.001
Bagdi A., Tóth B., Lőrincz R., Szendi Sz., Gere A., Kókai Z., Sipos L., Tömösközi S. (2016): Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread. LWT – Food Science and Technology, 65: 762–769. https://doi.org/10.1016/j.lwt.2015.08.073
Bartalné-Berceli M., Izsó E., Gergely Sz., Jednákovits A., Szilbereky J., Salgó A. (2016): Sprouting of soybean: A natural process to produce unique quality food products and additives. Quality Assurance and Safety of Crops and Foods, 8: 519–538. https://doi.org/10.3920/QAS2015.0704
Bartalné-Berceli M., Izsó E., Gergely Sz., Salgó A. (2015): Bread quality improvement with special novel additives. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 9: 584–588.
Bartalné-Berceli M., Izsó E., Gergely Sz., Salgó A. (2018): Development and application of novel additives in bread-making. Czech Journal of Food Sciences, 36: 470–475. https://doi.org/10.17221/380/2017-CJFS
Bucsella B., Molnár D., Harasztos A., Tömösközi S. (2016): Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour. Journal of Cereal Science, 69: 40–48. https://doi.org/10.1016/j.jcs.2016.02.007
Chopin Applications Laboratory (2006): Mixolab Applications Handbook (Rheological and Enzymatic Analysis). Villeneuve la Garenne, France, Chopin Technologies: 4–9.
Cozzolino D., Allder K., Roumeliotis S., Eglinton J. (2012): Feasibility study on the use of multivariate data methods and derivatives to enhance information from barley flour and malt samples analysed using the Rapid Visco Analyser. Journal of Cereal Science, 56: 610–614. https://doi.org/10.1016/j.jcs.2012.07.004
European Commission (2014): Low Cost Technologies and Traditional Ingredients for the Production of Affordable, Nutritionally Correct Foods Improving Health in Population Groups at Risk of Poverty. Project CHANCE. Available at http://cordis.europa.eu/project/id/266331 (accessed Nov 2014)–
Hódsági M., Gelencsér T., Salgó A. (2010): Application possibilities of the Mixolab technique (A Mixolab technika alkalmazási lehetőségei). Journal of Food Investigations Food Quality – Food Safety (Élelmiszervizsgálati Közlemények Élelmiszerminőség – Élelmiszerbiztonság), 56: 141–152. (in Hungarian)
Juhász R., Salgó A. (2006): Application possibilities of the Rapid Visco Analyser technique (A gyors viszkozianalizátoros technika alkalmazási lehetőségei). Journal of Food Investigations (Élelmiszervizsgálati Közlemények), 52: 208–215. (in Hungarian)
Juhász R., Salgó A. (2008): Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives. Starch – Stärke, 60: 70–78. https://doi.org/10.1002/star.200700634
Martínez M.M. (2018): Applications of the Rapid Visco Analyser (RVA) in the Food Industry: A Broader View. Perten Instruments and PerkinElmer Company. Available at https://www.perten.com/Publications/Articles/Applications-of-the-Rapid-Visco-Analyser-RVA-in-the-Food-Industry-a-broader-view/ (accessed Feb, 2018).
Ministry of Agriculture and Rural Development (2007): Products of the milling industry, 2–61 directive. In: Codex Alimentarius Hungaricus. 3rd Ed. Hungary, Ministry of Agriculture and Rural Development: 4–6.
Morris C.F., King G.E., Rubenthaler G.L. (1997): Contribution of wheat flour fractions to peak hot paste viscosity. Cereal Chemistry, 74: 147–153. https://doi.org/10.1094/CCHEM.19220.127.116.11
Rosell C.M., Collar C., Haros M. (2007): Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids, 21: 452–462. https://doi.org/10.1016/j.foodhyd.2006.05.004
Sun H., Ju Q., Ma J., Chen J., Li Y., Yuan Y., Hu Y., Fujita K., Luan G. (2019): The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality. Food Science and Nutrition, 7: 2977–2985. https://doi.org/10.1002/fsn3.1153
Švec I., Hrušková M. (2015): The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT – Food Science and Technology, 60: 623–629. https://doi.org/10.1016/j.lwt.2014.07.034
Xhabirir G.Q., Durmishi N., Idrizi X., Ferati I., Hoxha I. (2016): Rheological qualities of dough from mixture of flour and wheat bran and possible correlation between Brabender and Mixolab Chopin equipments. MOJ – Food Processing and Technology, 2: 121–128.